Mile End's Ruth Wilensky sandwich is an homage to — some might say a copy of — a famous Montreal sandwich, the Wilensky's Special: salami and mustard pressed between griddled halves of an onion roll. Asking for “no mustard” costs 10 cents extra.
Photo: Piotr Redlinski for The New York Times
Kenny & Zuke’s in Portland, Ore., is part of a wave of new delis remaking the traditional Jewish deli, bringing a high set of culinary standards to once-plebeian food. For its pastrami and chopped-liver sandwich, Kenny & Zuke’s smokes the pastrami over hardwood, a practice found at only a handful of delis in the country. The sandwich also comes with coleslaw and Russian dressing.
Photo: Leah Nash for The New York Times
The buttery ham and Cheddar biscuits, which can be served with a soft-boiled egg. (Eggs, from Feather Ridge Farm in the Hudson Valley, are sold by the dozen in a tiny “store,” which is really just a cupboard and half a deli case.) The coffee is made with beans from Stumptown Coffee Roasters. @ Iris Cafe
Photo: Ruby Washington/The New York Times